Eggplant flatbread

Ingredients for 4 servings:

• 1 m.-large eggplant(s)
• Oil for frying
• 1 chili pepper(s)
• 250 g tomatoes, chopped, from the can
• 1 tbsp garlic oil
• salt and pepper
• Sugar
• 2 shallots
• 100 g medium-aged Gouda
• 200 g flour
• 125 ml buttermilk
• 4 tbsp oil
• 3 tsp baking powder
• 1 tsp salt
• black pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Slice the eggplant and fry in plenty of oil until browned on both sides. Remove any excess fat from the eggplant and set aside. Preheat the oven to 200°C (top and bottom heat). Wash, trim, and finely chop the chili pepper. Mix the chopped tomatoes with the garlic oil and chili pepper. Season with salt, pepper, and sugar. Peel the shallots and slice them into rings, and set aside. Coarsely grate the Gouda cheese. Knead the flour, buttermilk, oil, baking powder, salt, and pepper into a smooth dough. Roll out the dough into a large flatbread on a baking sheet lined with parchment paper. Spread the seasoned tomatoes over the dough. Arrange the fried eggplant slices on top. Season with salt and pepper. Sprinkle the shallots and finally the grated cheese on top. If you like, you can use more cheese. Place in the oven and bake for 20-25 minutes, until the dough is well risen and crispy, and the cheese is browned. Note: The dough is from aquarell13 and is taken from this recipe: https://www.chefkoch.de/rezepte/493901143746449/Allgaeuer-Speckfladen.html I now use the dough for various quiches and savory cakes. The idea for the eggplant flatbread came from that.